期刊
FERMENTATION-BASEL
卷 8, 期 8, 页码 -出版社
MDPI
DOI: 10.3390/fermentation8080388
关键词
Korla fragrant pears; wine yeasts; biodiversity; oenological property; fruit wine
资金
- Project of Xinjiang Production & Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin [BRYB2101]
- Guizhou FruitWine Brewing Engineering Research Center [Qianjiaoji (2022)050]
- High-level Talent Research Funding Project of Guizhou Institute of Technology [XJGC20190625]
In this study, the biodiversity and characteristics of non-Saccharomyces yeasts in winemaking were analyzed and investigated. Multiple yeast species were identified, and aroma-producing yeasts were isolated. Co-inoculation of these indigenous yeasts and commercial yeasts can regulate the aroma characteristics of fermented wine.
Oenological yeasts play a critical role in the winemaking process. In this study, the biodiversity of the non-Saccharomyces yeast was analyzed and monitored using high-throughput sequencing and culture-dependent approaches. Oenological and fermentation characteristics of these native yeasts were further investigated. A total of 241 fungus species and 5 species of culturable non-Saccharomyces yeasts were detected using high-throughput sequencing and culture-dependent approaches, respectively. Five strains of aroma-producing yeasts (K4, K14, K19, K21, and K26) were isolated, and their growth characteristics, carbon source utilization, hydrogen sulfide production performance, and beta-glucosidase activity were different. The oenological condition tolerances of most strains were lower than that of commercial S. cerevisiae X16. The co-inoculum of these strains and S. cerevisiae X16 regulated the volatile aroma characteristics of the fermented Korla fragrant pear (KFP) fruit wine, enriching and complicating the aroma flavor. Thus, the combined inoculation of these indigenous wine yeasts and S. cerevisiae has some application potential in the production of KFP wine.
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